Aadikkool

Today it’s going to be Chettinad special; I learnt this recipe from my friend’s mom, when I first tried this it tasted like heavenly as soon as we finish our dinner my hubby said make a note of the recipe. One of the healthy snack for kids even though I had hard time to feed this to my kids.

Aadikkool is one of the main foods in chettinad for all occasions; they use to serve this at the last meal of any function. Like we use to celebrate wedding for 2 days at the end of the second day this aadikkool will be served and which indicates the function is over. Thanks Susheela aunty for teaching this wonderful recipe and it became our all time favorite.

Ingredients:

Urad dhal flour	½ cup
Ghee	½ cup
Jaggery	¾ cup
Water	2 cup

 

Directions:

1. Dry roast the urad dhal until light brown and nice aroma comes out. Allow it to cool.
2. Grind that to fine powder using mixe and sieve the flour and measure it.
3. Add jaggery and water in a sauce pan and start to cook until the jaggery dissolve.
4. Mean time heat ghee in a stick pan, once the ghee is hot add the flour all at once and cook for few minutes.
5. In this time jaggery water will start to boil, now turn off that and filter the jaggery syrup into flour and mix well without any lumps. Cook for few minutes or until it start to leave the sides of the pan.
6. Serve hot with little ghee on top.

Tips:

• No need of any string consistency just allow the syrup to boil once, if you feel its hard to cook both simultaneously. Prepare the syrup filter and put that in low flame. But don’t leave for longtime.
• When adding the sugar syrup to flour it will bubble so be careful when doing this.
• If you drop a small portion of aadikkool in water, if you can able to roll using your fingers then it’s done.
• I used half ghee and half oil but the original recipe was done with ghee.
• I haven’t tried with store bought flour.

 

Mushroom Biriyani

Biriyani is one of the famous foods for occasion, not only in wedding for any function or even some special occasions  most of the south Indian’s prefer Biriyani. There are different versions for this biriyani, since I have posted vegetable biriyani today I tied mushroom biriyani. In our home mushroom biriyani became a common food yep, its our families favorite food.

Ingredients:

Basmati Rice	1 cup
Mushroom (button)	250 gms
Bay leaves	2
Ani star	2
Green chili	1-2
Cilantro chopped	¼ cup
Mint leaves chopped	¼ cup
Onion	1 medium size
Tomato	1 large
Yogurt	¼ cup
Turmeric powder	¼ tsp
Chili powder	1 tsp
Sakthi masala biriyani powder	2 tsp
Cashew nut	1 -2 Tbsp
To grind:
Ginger	2 inch
Garlic	7-8 pods
Cardamom	1
Cinnamon	1 inch
Clove	4-5
Fennel seeds	1 tsp

 

Directions:

1. Wash and soak rice 10 -15 minutes. Cut onion lengthwise and tomatoes should be chopped finely.
2. Grind all the ingredients in the list by adding little water to a smooth paste.
3. Heat one tablespoon oil in a pan, fry bay leaves ani star (if you have any other biriyani spice you can add).
4. Add onion and green chili saute until light brown, add ground paste and cook until raw smell leaves.
5. Add tomatoes and cook until it turns mushy, add mushroom and start to cook after couple minutes mushroom will start to shrink, now add chili powder, turmeric and biriyani masala powder and enough salt for mushroom.
6. Cook for another 5 minutes, whip the yogurt and add to mushroom and let it cook for couple minutes.
7. Mean while in another pan, heat a tablespoon of ghee roast the cashew until golden brown and remove it and keep aside. Drain the rice and add to the ghee fry until the moisture evaporates and nice aroma comes.
8. Add mushroom mixture, rice, salt (for rice) and 1 ½ cup water and cook in rice cooker or pressure cook for 2 whistles.
9. Garnish with those fried cashew and some chopped cilantro. Serve with any raita.

 

Note:

If you fry the rice before cooking your rice will be grainy, Don’t mix the rice as soon as its done let it cool for a while and mix gentle or else rice will broke.

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Arrachuvitta Sambar

Yesterday I posted Idli, without a sambar this dish will not be a complete meal, so today going to share a sambar recipe. I have already posted couple sambar recipe in my blog. So planned to share a famous arrachu vitta sambar, sambar should be one of the important side dish for any type of breakfast menu, it goes with pongal, idli, dosa, vada, uppma and uthappam.

Arrachu vitta sambar will be rich when compared to regular one, you can use any different vegetables each veg give a unique taste and the best one will be drumstick.

Ingredients:

Toor dal	½ cup
Onion (1 inch cubed)	1 small size
Tomatoes	1 medium size
Tamarind	Big gooseberry size
Sambar powder	1 tsp
Chili powder	½ tsp
Turmeric powder	½ tsp
Drumstick	2
Curry leaves	few
Cilantro	few
Salt
Oil
To Grind
Cinnamon	1 inch
Clove	2
Split channa dal (kadalai parrupu)	2 tsp
Cumin seeds	1 tsp
Fennel seeds	½ tsp
Garlic pods	3-4
Coconut grated	¼ cup
Coriander powder	1 Tbsp
Poppy seeds	½ tsp
Dry red chili	1-2

 

Directions:

1. Pressure cook toor dal with 2 cups of water for 2-3 whistles.  
2. Heat a teaspoon of oil in a kadai, fry cinnamon, clove, pepper, channa dal, cumin seeds, garlic and dry red chili (follow this oder), for 2 minutes finally add coconut and coriander powder and fry for a minute.
3. Turn off the stove and add fennel seeds and poppy seeds and mix well allow it to cool and grind to smooth paste.
4. In same kadai, heat a tablespoon of oil and splutter mustard seeds and fenugreek seeds, add chopped onion curry leaves and coriander leaves saute until they turn golden brown.
5. Add chopped tomatoes and cook until it turns soft, add drumstick and saute them until raw smell leaves.
6. Soak tamarind in ½ cup water for 10 – 15 minutes. Extract the pulp and add to the above mixture.
7. Add sambar powder, chili powder and turmeric powder when tamarind water starts to boil, cook until raw smell of tamarind leaves (if needed ¼ add water).
8. Add the ground paste to tamarind mixture and cook until for 5 minutes.
9. Mean while drain the water from cooked toor dal and mash the dal to fine paste. And add dal and water to cooking sambar with enough salt and cook until drumstick cooked soft.
10. Finally add few curry leaves and cilantro before turning off the stove.

Tips:

• If you’re planning to prepare rasam save the dal water for rasam and add enough water to the dal.
• After adding dal to sambar check the taste if you feel anything is missing this is the right time to add.
• Instead of drumsticks you can use radish, carrot, potatoes, white pumpkin, or even mixed vegetables.

 

 

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Kushboo Idli

Idli is one of the most popular south Indian breakfast foods, without this no occasion will be completed. Some ten or fifteen years back these kushboo idli was very famous in wedding menu. I was not sure about this origin, but this named after a famous tamil actress Kushboo.

Kushboo idli is different than the regular idli it will be big and fluffy. Actually I started to try this before I started blogging, I tried this in different ratio and after couple times finally got this, when my idli turned good I was so excited. I tried this from priya’s feast.

Ingredients:

Raw rice (Pacha arusi)	2 cups
Urad dal	½ cup
Sabudana (javarusi)	¼ cup
Castor seeds (optional)	6
Baking soda	¼ tsp

 

Directions:

1. Soak sabudana overnight, rice and urad dal together for 5-6 hours.
2. Grind everything together with castor seeds (optional) until smooth batter.
3. Add salt and mix well ferment for 10 hours.
4. Add backing soda in teaspoon of water and mix this to the batter.
5. Grease the idli molds and pour the batter in molds and steam cook for about 10 – 12 minutes.
6. Serve hot with chutney and sambar.

 

Note:

• Add baking soda only 10 minutes before you make idli.
• If you don’t have idli mold don’t worry use any small cups or ramekins grease before use.

 

 

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Medu Vadai / Ulundu Vadai

Toady I am going to post next important food in our wedding occasion, yesterday I posted a sweet, today its going to be a savory one. Its vadai, there are two type of vadai parru vadai which will be mainly served for lunch and other one is medu vadai will in breakfast or dinner.

Medu Vadai is made out of urad dhal which is to be grinded to smooth batter and deep fried in hot oil.

Ingredients:

Urad dhal	1 cup
Raw rice	1 ½ Tbsp
Onion finely chopped	¼ cup
Green chili	2
Ginger finely chopped	½ tsp
Black pepper	½ tsp
Curry leaves	few
Cilantro	few

 

Directions:

1. Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
2. Using a wet grinder or blender grind to smooth thick fluffy batter. Transfer it to another bowl, bet the batter in hand for couple times it will increase the fluffiness.
3. Add chopped onion, pepper, green chili, ginger, curry leaves and cilantro mix well.
4. Mean while heat oil for frying. Wet your left palm and right fingers take a big lemon size batter place this in left palm and flatten it lightly and make a hole in center.
5. Drop this in hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
6. Drain the excess oil and serve with sambar or coconut chutey.

 

Tips:

• Leave the urad dhal in refrigerator for soaking time. It helps to raise the batter while grinding. Don’t add too much water while grinding approximately ⅓ - ½ cup water, add little by little.
• Batter should be smooth and fine paste if you drop a little batter in a cup of water it should float immediately this is the right consistency.
• How to check oil? When you add a small part of batter in oil it should start to bubble immediately.
• For best result start to fry as soon as grinded, add salt and onion just before you deep fry.
• Adding raw rice makes the vadai crispier. Instead of raw rice you can also add rice flour. If your batter is little water add teaspoon rice flour.
• If using blender stop frequently and mix the batter.
• If you feel hard to use your hand for making shape wrap a plastic wrap on a flat bottomed bowl and wet that wrap and try or take small lemon size batter and drop in oil. But this is the traditional shape.

 

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